• Rinse the razor clams to remove all residual sand.
• In a large sauté pan over medium heat, add the EVOO, garlic, fennel, shallot and cook for 30 seconds.
• Add the razor clams and chiles, followed by the white wine and cover with a lid.
• Cook for 2 minutes or until the first wisps of steam escape – immediately remove from heat and check that all the razor clams are open and just firm.
• Strain the liquid and reserve.
• When the clams are cool enough to handle, remove the straight firm muscle from the surrounding belly.
• Slice thinly on a bias and reserve in a small mixing bowl.

Plating

• Clean the razor clam shells by separating the halves, rinsing them and reserve them on a towel.
• In a small bowl, mix the sliced razor clam with the fennel tops, lemon, razor clam steaming liquid, maldon salt and EVOO.
• Place a small portion of the calabrian chile paste on the end of each razor clam shell.
• Add a spoonful of the razor clam mixture to each shell and serve on ice.